Kim's lime and meringue cupcakes

    Kim's lime and meringue cupcakes

    12saves
    2hr30min


    1 person made this

    About this recipe: I have combined various recipes from this site, like deriboy and georginaannecook's recipes to make my own. I have made it a few times and its definitely a hit, noone thinks to add lime so I had some left over instead of lemon and decided to try it out, lol.

    Kimicub London, England, UK

    Ingredients
    Makes: 12 cupcakes

    • meringues
    • 2 large egg whites
    • 8 tablespoons vanilla sugar
    • cupcakes
    • 125g softened margarine
    • 125g natural golden caster or normal caster sugar
    • 125g self-raising flour
    • 2 medium eggs
    • 2 tablespoons milk (I used skimmed)
    • 1 lime, zested and juiced

    Method
    Prep:30min  ›  Cook:2hr  ›  Ready in:2hr30min 

    1. I advise you make the meringues before hand as they take awhile and are not at the same temperature as the cupcakes. Meringues - Preheat oven to 100 C or lowest gas mark, line a baking tray with greaseproof paper.
    2. Meringues - Place the 2 egg whites into a clean bowl and using a whisk (easier if electric), whisk while gradually adding the vanilla sugar. Keep whisking till there are stiff, glossy peaks...orrrr till you are able to turn over the bowl on your head and the mixture doesn't fall on you.
    3. Meringues - Once done, spoon out equal amounts of mixture onto the baking tray, placing them a couple of cm's apart. Place in oven for 45 minutes (you will have more that 12 meringues so enjoy the extra), once the 45 minutes are done leave in oven for a further 1 hour.
    4. Cupcakes - Preheat the oven to 190 C / Gas 5. Line a muffin tray with cupcake cases.
    5. Beat the softened margarine with the caster sugar in a bowl till the mixture is fluffy. Add the flour, eggs, milk and lime zest to the bowl and mix until smooth-ish (as the zest will be there). Divide the mixture between the paper cupcake cases.
    6. Bake for 10-15 minutes, until they have risen and an inserted toothpick comes out clean.
    7. Once finished, place cupcakes on a cooling rack and poke holes into the top using a toothpick, squeeze juice from the lime onto every cupcake then sprinkle some sugar on each cupcake.
    8. While the cupcakes are still warm, place a meringue on each and sprinkle some more juice on the meringue+cupcake. And there you go, my lime and meringue cupcakes!

    Use for leftovers

    The left over meringues can be eaten with fruit as a little extra dessert.

    Watch how!

    Watch our How to make meringues video for a foolproof, step-by-step guide to making perfect meringues!

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    Reviews (1)

    0

    DITTO::DIFFO RECIPE NO MERINGUE / MILK / RIND BUT JUICED LIME JUICESS #AND# USING 100 GRAM OF DRY INGREDIENTS AND 1 EGGSS. - 29 Feb 2016

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